Rum Botran 18, 45ml
Cocoa bitters, 5 shots
To make this cocktail, a composition glass is used in which one part of Ron Botran 18, one of Drambuie and another part of Sicilian Averna are poured. Mix and then flavor with a dash of cocoa bitters. Decorate with a dark chocolate coral.
Michelada. By Walter Agorreca, partner and bartender at Baum.
Address: José A. Cabrera 4427, Palermo
lime juice, 1 oz
Tabasco, 5 drops (10 if you want it spicy)
Worcestershire sauce, 1 oz
Salt, 1 pc
Blonde Beer, 1 pint (500 ml)
In a large beer glass, put sugar on the edge, smearing it with lemon, so that the decoration is ready. Then add 500 ml of blonde beer, lime juice, Worcestershire sauce, a pinch of salt and 5 drops of tabasco to crown. To enjoy!
Mona Point: GIN
Olivetti FOREST by Mona Gallosi, owner of Punto Mona.
Address: Fraga 93, Chacarita
FOREST Gin 90ml
White Vermouth 15ml
Vermouth Dry 15ml
Olive oil 3 drops
Olive in a click 1 unit
Add BOSQUE gin, white vermouth and dry vermouth in a composition glass with plenty of ice. With a teaspoon, make circular movements inside the glass to refresh and integrate the ingredients. Serve in a previously chilled Martini glass and garnish with an olive on a skewer.
Self-portrait, by Brenda Asís for the Mexican restaurant Virgen.
Address: Av. Caseros 467, San Telmo.
Watermelon cordial, 30 ml
Pineapple nectar, 30 ml
Grapefruit juice, 75 ml
Lime juice, 1 dash
Put all the ingredients in the cocktail shaker and mix well. Serve in a short drink glass.
Gate of the Inca: PISCO
Pisco Punch By Gastón “Tonga” Rodríguez, bartender at the Peruvian restaurant Puerta del Inca.
Address: Bolívar 373, San Telmo.
(Makes 1 cocktail)
Pisco, 30 ml
Pineapple nectar (anana), 60 ml
Simple syrup, 10 ml
Lime juice, a touch
ice, to taste
For the simple syrup
Sugar, 1 cup
Water, 1 cup
For the syrup, place the sugar and water in a saucepan over medium/low heat. Let it cook until it boils (approximately 5 minutes), let it rest at room temperature, its consistency is transparent and it is not thick in its entirety. Reserve in a previously sterilized glass container. In a cocktail shaker add all the ingredients and shake very well until all are integrated. In a short glass (glass, aluminum or cup) arrange the desired amount of ice and then pour the mixture. To decorate -if desired- culminate with edible flowers or some fresh mint leaves.
Beer Club: VERMOUTH
Club Blend by the bar team of the Club de la Birra bar
Address: Pres. Roberto M. Ortiz 1871, Recoleta
Vermouth Rosso, 45 ml
Young malbec wine, 60 ml
Lime juice, 60 ml
Grapefruit juice, 30 ml
ice, 6 u
Lime peel, 1u
For the syrup:
Sugar, 250 grams
For the syrup, in a pot pour equal parts of water and sugar, mix and heat over medium heat until it boils. Leave for another 5 minutes, remove and let cool. In a cocktail shaker, add four ice cubes and the rest of the recipe ingredients. Shake vigorously for 10 seconds, strain and serve in a wine glass with two new ice cubes. Garnish with a lime zest.
Ronpapelón by Emilio Bruno, bartender and partner of Ronconcon.
Address: Beauchef 527, Caballito / Mercado Soho: Armenia 1744, First Floor, Palermo
Gold Rum, 1.5 oz
Paper syrup, 0.75 oz
lime juice, 1 oz
Beat the rum with the syrup in the shaker. simple casting
Serve in a short glass with broken or small ice and garnish with a slice of lime.
Aldo’s Restoran: FERNET
Vecchia Signora by Jonathan Riambau, bartender at the Italian-American restaurant Aldo’s Restorán
Address: Arevalo 2032, Palermo.
Ingredients (for 1 cocktail)
Amaro Averna, 1 ½ ounce
Fernet Branca, 1 ounce
Lemon juice, 1/2 ounce
Simple syrup, 1/2 ounce
Soda, 1 dash
Dehydrated lime, 1 u
For the simple syrup
For the simple syrup: in a saucepan add the sugar and water, and bring to a boil until it starts to boil.
In a tall glass directly over the ice, pour the Amaro Averna, Fernet, simple syrup, and lemon juice. Top off with a dash of soda and a dried lime.
Picsa: BITTER WORKER
WORKER JULEP by the bar team of the pizzeria to the Picsa mold
Address: Nicaragua 4896, Palermo
Bitter Worker, 60 ml
juiced lemon, 15 ml
Grapefruit juice, 60 ml
Simple syrup, 15 ml
Mint leaves, 10 u
For the syrup
Sugar, 100 grams
Plume of mint, 1 u
Dehydrated grapefruit slice, 1/2 u
For the syrup, place the ingredients in a saucepan, bring to a boil over medium-low heat. Reserve.
For the cocktail, in a long drink glass, combine the ingredients (Amargo Obrero, lemon juice, simple syrup and mint leaves), complete with ice and grapefruit juice. Garnish with a tuft of mint and half a slice of dried grapefruit.
WARHOL by Iván Cruz, Rufino’s bartender
Address: Av. Pres. Manuel Quintana 465, Basement of Hotel Mío Buenos Aires, Recoleta.
Sernova Vodka, 45ml
Red fruit syrup, 30 ml
Lemon juice, 30 ml
For the syrup:
Water, 1 tsp
Sugar, 1 tsp
Red fruits, ½ tz
For the red fruit syrup: place over medium/low heat with water and sugar. Once the sugar has dissolved, lower the heat and add the red fruits, continue cooking for five minutes and turn off. Let stand 10 minutes at room temperature and strain. Then place in a previously sterilized glass container.
In a cocktail shaker add all the ingredients and shake very well until all are integrated. In a cocktail glass -previously cooled- pour the mixture. Garnish with lemon or grapefruit peel.
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.